JACKS FAMILY RESTAURANT #407 health score and inspection history

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Residue buildup on milkshake mixer door panel and on upper panel.

Store toxic items for retail sale below and away from food, utensils, equipment, linens, and single service/single use articles. //Chemical bottle stored hanging on shelf above bags of flour.

Keep dumpster doors and lids closed. 5-501.116 Clean the dumpster and/or grease receptacle at a frequency necessary to prevent accumulation of soil or becoming attractants for pests.// Trash and food on ground around dumpster.

(A)(2) Maintain TCS food at 41 F or below.// Box of raw bacon with internal temperature of 57F and raw sausage patties 46F stored in RI cooler.// Cooked breakfast sausages with internal temperature of 62F stored in a plastic sealed bag in WI cooler.// All were voluntarily discarded.

Store food wrapped, in packages or in covered containers to prevent contamination. //Cooked biscuits stored uncovered on speed rack.// Pan of cooked sausages stored uncovered below card board boxes on shelf in WI cooler.

(REPEAT)2-402.11 Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles. // Food staff with exposed beard while preparing food on serving line. 2-401.11 Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.//Staff personal drink stored on boxes of gloves and bags of flour on shelf.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Food and debris on floor under makeline cooler and fry station. // Dusty ceiling vents near bathroom.// Food spills on floor under shelves in WI cooler.

3-301.11(B) Use gloves or utensils to handle ready to eat food (except when washing fruits and vegetables).// Drive through staff touched fries with bare hands.// Fries were voluntarily discarded.

Prohibit employees from wearing artificial nails or nail polish when working with exposed food, unless wearing gloves in good repair.// Staff handling food with nail polish and no gloves in WI cooler.

3-501.16(A)(1) Maintain TCS food at 135 F or above.// Metal pan of cooked fish with internal temperature of 108F stored in warming unit.// Manager voluntarily discarded.

Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles. //Several staff working with no beard restraints while preparing and handling food.

(A)(2) Maintain TCS food at 41 F or below.// Ten individual chef salads prepared two days ago in covered plastic containers with internal temperature of 47F-48F stored in WI cooler.//Staff voluntarily discarded.

4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations. // Grease residue on bottom exterior of fryers, grease buildup on surface of hot holding unit. 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Food residue on bottom shelve throughout kitchen.

Prohibit employees from wearing artificial nails or nail polish when working with exposed food, unless wearing gloves in good repair.//Staff observed fixing customer drink without gloves.

Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles. //Staff observed preparing customer food with long hair uncovered, and kitchen staff working on the food line with beard without appropriate hair restraint.